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Saturday, May 20, 2017

Mango and Ginger Jam

Pickle and Jams are the
two most popular ways to preserve fruits other than freezing them. And since
none of us take a good preference over the pickle, I decided to make jam with
the huge stash of mangoes in my fridge.

Making Jam is quite like
making chutneys and the sweet Bengali pickles...and once you get the hang of
it, you are sure to make more of them. Trust me...homemade Jams are best when
it comes to flavour and taste. Besides it is preservatives free...so all the
more better!!!

Mango and Ginger Jam

Makes 300gm of jam

Ingredients:

3 large mangoes

1 and ½ - 2 cups of white
granulated sugar

2 inch ginger – grated

Juice of a lime

A pinch of sea salt

Some lime zest

2 tbsp unsalted butter

Method:

Peel off the skin of the
mangoes and cut off their flesh inside a blender. Collect every inch of mango
flesh from the seeds as well.

Blend the mangoes until
nice and smooth.

In a sauce pan put
together the mango pulp, 1 cup of water and sugar (begin with a small amount
and then add as per the taste and requirement).

Place the saucepan on the
stovetop and switch the flame to low to medium.

Stir and cook the mangoes
until they become nice and thick. Remember the jam will thicken more once it
cools down so the thickness should be a little runny than what you want. Too
thick and it will not be spreadable and too runny jam will not set properly as
well too.

As the jam starts to
thicken it will start bubbling and migh splatter on you as well. So it is
advised to keep the flame on low and slow cook it until the expected
consistency arrives. Or you can transfer the entire jam in an ovenproof bowl
and cook it in the microwave on high until the jam thickens, checking and
stirring every 2-3 minutes.

Finally when the jam is
almost ready add in the grated ginger, lime juice, lime zest, butter and
continue cooking.

Switch off the flame, when
the jam is thick enough.

Then pour them into
sterilized glass containers and let them come to room temperature.

Once the jam cools down,
keep the jars inside the fridge and use when needed.

Note: I generally use them
up within a month or two, so I have no idea how long they will remain good.